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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This dish is a perfect appetizer for any meal. It goes perfectly with pasta dishes, or even steak. I recommend wheat thins or melba toast with it. Ingredients:
1 pound fresh jumbo lump crabmeat |
1/4 pound butter |
1 cup celery, chopped |
1 cup onion, chopped |
1/2 cup red bell pepper, chopped |
1 tbsp minced garlic |
1/2 tsp flour |
1 (13 ounce) can evaporated milk |
2 egg yolks |
1 tsp salt |
1/2 tsp cayenne |
1/4 tsp basil, chopped |
1 tsp thyme, chopped |
1/2 pound sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 350 degrees F.
2. In a heavy bottomed saute' pan melt buter over medium-high heat
3. Add celery, onion, bell peppers, and garlic. Saute' until vegetables are wilted, approximately 3-5 minutes.
4. While vegetables are sauteing, whip egg yolks and evaporated milk until well blended, set aside.
5. Sprinkle flour over seasoning mixture and blend well in the saute' pan to create a white roux. Do not brown.
6. Using a wire whisk, add egg/milk mixture while stirring constantly to blend into roux mixture.
7. Season to taste using salt, peppers, basil and thyme.
8. Continue to blend, cooking 3-5 additional minutes.
9. Remove from heat and fold 1/4 pound cheddar cheese into the white sauce mixture and blend until cheese is totally melted.
10. Place cleaned crabmeat into a baking dish.
11. Top with the cheese sauce, then sprinkle with remaining grated cheese.
12. Cover and bake until bubbly.
13. Uncover and slightly brown the top of the casserole.
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